In a large bowl, toss the broccoli with melted coconut oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet.

Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.

Turn thighs skin side down and trim chicken thighs of extra skin and fat. Turn over, skin side up and sprinkle with salt, pepper, and garlic.

In a medium bowl stir or whisk together coconut milk, broth, garlic, curry powder, ginger, saffron, red pepper and lime juice. Set it near the stove as you cook the chicken.

Place a medium saute or fry pan large enough to hold chicken in a single layer over medium heat. When the pan is hot, add the oil, then add the chicken thighs skin side down. Turn heat down to medium low. Cook chicken until the skin side is golden, 5-7 minutes. Remove chicken to a plate or rimmed baking sheet and pour off extra fat. Add chicken back to the pan top side up.

Pour the milk-broth mixture around the pieces. Bring the pan to a simmer, cover and turn to heat to low. Cook the chicken for approximately another 7-10 minutes, or until they reach 165°F internally. They cook pretty quickly.

You can serve the chicken right away with the pan juices. If you want to thicken the juices, remove the thighs to a platter. Whisk the arrowroot starch with 1 tablespoon of water until smooth and add to the pan, stirring until smooth and thickened, about 1 minute. Serve sprinkled with cilantro or parsley.

Note – If you want a very smooth sauce, pulse in a blender for a few seconds.

Wash and stem the cherry tomatoes. Cut the top 1/4 of the tomato off and remove the seeds and juice with the blunt tip of a butter knife.

To stuff the tomatoes, add the bacon mixture to a 1 quart freezer bag (or pastry bag) and cut the left bottom tip off, leaving about a 1/2 inch opening. Pipe the bacon mixture into your tomatoes. Place on a serving dish on a bed of coarse salt to keep them from rolling around – serve cold or at room temperature.

Combine mustard, mayo, and pepper in a small bowl. Coat the tuna steaks thickly with mixture. Grill over medium heat for about 2 minutes per side, longer if you like your tuna well done. Remove and slice the tuna.

Whisk together the vinaigrette ingredients. Place the lettuce on a platter and arrange the veggies and tuna on the plate. Drizzle with vinaigrette and serve.

Combine all ingredients in a large bowl, and make sure the meat is well coated. Cover and refrigerate for at least 2 hours or overnight.
Remove from the marinade and grill over medium heat for about 4 minutes per side, or until a meat thermometer in the thickest part registers 145 degrees.
Remove from the grill and let the meat rest for at least 10 minutes before slicing and serving.

1. Steam broccoli florets for 5 minutes or until tender. Shock the broccoli (submerge it in icy water) to stop the cooking process and to retain its green color. Strain the broccoli, shaking the colander to remove excess liquid. Transfer broccoli to a food processor and chop until pasty. Transfer broccoli into a container, cover and refrigerate.

2. Place a pot over high heat. Add 2 tablespoons extra virgin olive oil and garlic. Saute for 2 minutes. Add thyme leaves and stir for a few seconds. Add water and coconut milk and season with salt and pepper. Bring mixture to a boil. Then lower heat to medium and reduce by ¼.

3. Add chopped broccoli to reduced liquid. Increase heat to high and bring soup to a boil. Reduce heat to medium and simmer for 5 to 7 minutes.

4. Remove pot from stove and fill a blender half-way with soup. Carefully pulse liquid with blender lid slightly ajar and a kitchen towel in your hand over the lid. (This releases any steam the hot soup builds up as it’s processed.) After a few pulses, turn the blender on high for 2 minutes. Repeat this process until all the soup is blended.

1. Heat oil in a large (6 quarts or larger) pot over medium heat. Sauté onion sprinkled with salt for 5 minutes, stirring occasionally until softened but not browned. Add tomatoes and continue sautéing for 2 minutes.

2. Add broccoli, broth, marjoram and pepper. Cover and simmer for 7 to 10 minutes or until broccoli is tender but not mushy. Taste and adjust seasoning.

Pre-heat the oven to 375°F. Trim any excess fat from the tops and sides of the chicken breasts.

With a heavy knife or poultry scissors, trim off the small side rib bones for a clean edge. Discard the ribs and excess fat.

Over medium heat, add olive oil to a 5½-quart Dutch oven or other heavy pan large enough to hold all of the chicken breasts in a single layer. Combine salt, garlic and pepper in a small bowl and sprinkle over the chicken breasts. Place the chicken breasts skin side down and allow them to cook until they have a golden brown crust, about 5-7 minutes. Turn the chicken over.

In a bowl or large measuring cup, whisk together the broth, almond milk, cashew butter, mustard and the garlic until smooth. Pour around the chicken in the pan. Sprinkle with chopped thyme leaves. Place a lid on the pan and place in the oven. Roast the chicken for approximately 30 minutes or until a digital thermometer reads 160°F-165°F when inserted into the thickest part without touching the bone. When the chicken is done, remove the pieces to a plate or platter and keep it warm covered with foil.

In a small bowl or measuring cup, combine the water and the arrowroot starch and stir until smooth. Add the arrowroot mixture to the pot with the chicken juices and whisk until smooth. Simmer for 2-3 minutes to cook off the raw taste and for the juices to thicken into gravy.

Serve the chicken with a 1/2 cup of the gravy per person. Store any leftover sauce in an airtight container in the refrigerator up to 5 days.